Hurka Sausage
Hurka is a well known Hungarian water cooked sausage made originally from organ meats such as pork liver, lungs, head meat, rice and onions. Blood is sometimes added.
| Meats | Metric | US |
|---|---|---|
| pork liver | 300 g | 0.66 lbs. |
| pork butt | 600 g | 1.32 lbs. |
Ingredients per 1000g (1 kg) of meat
| salt | 12 g | 2 tsp. |
| pepper | 2.5 g | 1 tsp. |
| garlic | 3.5 g | 1 clove |
| ½ small onion, chopped | 30 g | 2 Tbsp. |
| cooked rice | 150 g | 1 cup |
| cold water | 125 ml | ½ cup |
Instructions
- Boil all meats (except liver) for about 2 hours. Poach liver in hot water until no traces of blood are visible (cut the liver to test). Cool meats and remove the skin from tongues.
- Grind meats through 3/16” plate (5 mm). Grind liver through a smaller plate.
- Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until light brown.
- Mix everything together, adding 125 ml (½ cup) water. You may substitute some water with white wine.
- Stuff loosely into large hog or synthetic casings.
- Cook for 4 minutes in boiled water or poach in water for 8 minutes at 85º C (185º F).
Notes
Frozen Hurka sausage can be baked at 180º C (350º F) for about 50 minutes (leave the lid on or cover with aluminum foil). Then uncover the sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan fried or grilled. Goes well with pickles.
Hurka was originally made with 30% pork liver, 30% pork tongues and 10% pork back fat, bacon or lard.
